This Dutch Pepernoten Ice Cream Cake is the easiest and most festive holiday dessert you can make! It needs only five ingredients, no baking, and just a little prep. Then, the freezer does all the work!
The base is made of crushed pepernoten, giving it a nice crunch, while the light and creamy filling is packed with chocolate-covered pepernoten for extra indulgence. The mix of cold, velvety ice cream and spiced, crunchy cookies makes every bite delicious.

No-Bake Pepernoten Ice Cream Cake Recipe
Pepernoten are a must-have for Sinterklaas, known for their warm spices and crunchy texture. While they’re usually eaten by the handful, they also make a great dessert base—especially for ice cream!
This no-churn ice cream cake is light, creamy, and full of holiday flavors. You can make it ahead of time, so you won’t have any stress on the day of serving. Whether you’re celebrating Sinterklaas or just want a fun winter treat, this cake is sure to be a new favorite!

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📖 Recipe
RECIPE CARD
Ingredients
- 2 cups kruidnoten, (pepernoten)
- 2 tablespoons butter
- 3 cups chocolate pepernoten
- 2¼ cup heavy cream
- 2 tablespoon sugar
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Instructions
- Line a 8-inch loaf tin (20 cm) with baking paper.
- Blend the pepernoten into fine crumbs.2 cups kruidnoten
- Melt the butter in a saucepan.2 tablespoons butter
- Mix the melted butter with the pepernoten crumbs.
- Press the mixture firmly into the bottom of the tin using the back of a spoon.
- Put the tin in the fridge to set.
- Chop the chocolate pepernoten into small pieces.3 cups chocolate pepernoten
- Whip the cream with the sugar until thick (like Greek yogurt).2¼ cup heavy cream, 2 tablespoon sugar
- Gently fold in the chopped chocolate pepernoten with a spatula.
- Take the tin from the fridge and spoon the whipped cream mixture on top of the crust. Smooth the top with a spoon or spatula.
- Place in the freezer for at least 6 hours to set.
Serving
- Take the ice cream cake out of the freezer just before serving.
- Remove the baking paper and let it soften for 10 minutes. Slice and enjoy!
Notes
- Swirl in caramel or chocolate sauce before freezing for an extra treat.
- Add a splash of coffee liqueur to the cream for a grown-up version.
- Top with whipped cream and crushed pepernoten for a decorative touch.
- Freezer: Keep it covered in the freezer for up to one week. Let it soften for 10 minutes at room temperature before slicing.
Katie says
This looks so so good! Pinned to try this weekend,
Katie xoxo
Amy Liu Dong says
I have never tried to make this but it looks so delicious and easy to make. I'll be saving this recipe for my future reference.